Add 2 tablespoons of olive oil, minced onions, and minced garlic to a medium or large heavy bottomed pot. Saute over medium high heat until fragrant and golden.

Add tomato paste, brown sugar, and balsamic vinegar to the garlic and onions. Saute for 2 minutes.

Add the crushed tomatoes and the seasonings including the baking soda, stir well. Bring to a simmer.

Once simmering add the fresh basil and parmesan cheese. Stir to combine, then cover and simmer for at least 10-15 minutes, stirring occasionally.

While the sauce is simmering you can make the mozzarella eyeballs. Start by draining and lightly rinsing the mozzarella balls.

Use a wide mouthed straw (boba style works great) as a cutter, gently press one end of the straw about halfway through the mozzarella ball, do not puncture all the way through. Remove the straw and use a small paring knife to remove the small circle of mozzarella that the straw cut. Do this to all of the mozzarella balls, set aside.

Slice all of the olives in half lengthwise. Use an averaged size drinking straw as a cookie cutter to cut small circles out of the olives, these will become the pupils of the eyes, cut as many as you have mozzarella balls. Set aside.

To serve on a large platter, create nests of the cooked spaghetti noodles by twisting around a fork then slipping off the fork onto a platter. Spoon the hot sauce over the top of the spaghetti.

Place one mozzarella eyeball onto the top of each spaghetti nest. Using a spoon or a dropper, carefully fill each mozzarella ball with olive oil, then place one of the pupils in the middle.

Garnish with fresh basil and fresh parmesan if desired.